So when you have a packed weekend and need a quick weeknight dinner that’s also something new for the blog, Summer Rolls are a great option. This is like Vietnamese taco night. A special thanks to Jill & Aaron for showing us the way.
Week: 13 of 52
For the Summer Rolls, you can fill them with almost anything. I used the recommended lemongrass pork from Jaden’s recipe – it’s marinated in soy & fish sauces with garlic, lemongrass and a little sugar. After cooking the pork, I also cooked some shrimp we had lying around in the wok to pick up some of the flavors left behind by the pork. But you could use whatever you want really. We also julienned carrots and cucumbers and had some fresh cilantro.
And to complete the meal, I made a spicy peanut sauce with garlic, ginger, hoisin, sriracha, peanut butter and water (mostly Jaden’s recipe). Then it’s all about construction. Dip the rice wrapper (like what’s used for spring rolls) in hot water and then add whatever fillings you want.
Then you do that a few more times or mix in a couple other dishes – Summer Rolls are really fun! Coming up next – Osso Buco for Easter.
- Rice wrappers
- Shrimp or Pork or other meat
- Soy Sauce
- Fish Sauce
- Hoisin Sauce
- Peanut Butter